Dinner · 150 min · caribbean

Griot — Haitian Fried Pork

A Caribbean dinner built around pork shoulder and sour oranges — on the table in 150 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Pork shoulder
• 3 Sour oranges
• 8 cloves Garlic
• 1 Scotch bonnet pepper
• 2 tsp Fresh thyme
• 3 cups Vegetable oil
• 1 cup Pikliz

Steps

1. Cut the pork into 2-inch cubes and marinate in sour orange juice, crushed garlic, thyme, minced Scotch bonnet, and salt for at least 2 hours — overnight is better.
2. Simmer the pork in the marinade with a cup of water for 45 minutes until tender. This two-step cook — braise then fry — is what makes griot succulent inside and crisp outside.
3. Drain and pat the pork dry. Fry in 375°F oil in batches until deep golden and crackling, 5 to 6 minutes.
4. Drain on a rack and salt immediately.
5. Serve with pikliz — the fiery pickled cabbage condiment — and fried plantains. Haiti’s celebration dish, and the pikliz is non-negotiable.

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